Saturday, 9 December 2017

A New Year Cooking Course

We are very excited to be launching the menu for our new year cooking course which starts on 28th December 2017. Whilst most of our one week cooking courses have their fair share of fun the New Year Course is set on a much more lavish scale. There are champagne receptions, late night partying and a whole host of special events scaled around a serious six days in the kitchen.

Poul is still working on the menu but here is a general schedule for the week:

 Thursday 28 December 2017

Arrival at Kerrouet House with a champagne reception and introductory dinner at 7pm

Friday 29 December
We start at 10am with introductions, course program, safety issues (use of knives etc). We discuss each daily menu before we start preparation and actual cooking.

 Bread making  
Chicken stock making for the week
  Starter: Green Pea soup “Ninon”
Main: Salmon fish cakes on a garden salad with homemade Sauce Tartar
 Cheese: Selection of French cheeses
 Starter: Artichoke in a citrus soup
Main: Prawn stuffed Chicken leg with Sauce Basil 
Cream fraiche potato and roasted Jerusalem Artichokes
Cheese: Selection of French cheeses
 Dessert: Chocolate fondant with salted caramel ice-cream

Saturday 30 December 

Starter: Small tomato pizza Provençal
      Main: Chicken Salad with mushrooms & pancetta
Cheese: Selection of French cheeses

Starter:  Pan fried scallops and a Sauce Curry-Sauternes
Main: Duck breast with grapes and Pommes Anna
Cheese: Selection of French cheeses            
 Dessert: Creme Brûlée

Sunday 31 December

  Starter: Mussel soup with saffron
  Main: Mushroom Risotto
  Cheese: Selection[i] of French cheeses
New Year Dinner
Foie Gras terrine with a pear salad
 Lobster bisque
Apple sorbet
Main:Beef Wellington with a port wine sauce
Cheese: Selection of French cheeses
  Dessert: Almond & white chocolate gateau with liquorice

Monday 1 January 2018

 Lunch is free.
Visit Dinan or Mont Saint Michel

Starter: French onion soup
Main: “Frikadeller” meat balls with Braised endives gratin
Cheese: Selection of French cheeses
  Dessert: Chestnut cake

Tuesday 2 January 2018

Starter: Parmesan omelet
 Main:  Warm smoked fish on a salad with Chive Cream dressing
Cheese: Selection of French cheeses

Starter: Pumpkin soup
  Main: fish from the marked
Cheese: Selection of French cheeses
Dessert: Tiramisu    

Wednesday 3 January Depart after breakfast,